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“平桥豆腐”为江苏淮安地区的传统名菜。选用内脂豆腐为主料烹制而成,成菜洁白细嫩,汤质醇厚,入口腴润,鲜美无比,深受人们喜爱。因此不论是宴请宾客,还是节日聚餐,当地人们都喜欢用这道菜上席。原料:内脂豆腐250克,熟鸡肫10克,熟火腿10克,竹笋25克,水发木耳15克,香菜15克,虾仁50克,生姜5克,水淀粉50克,干淀粉10克,鸡汤2000克(实耗500克),黄酒5克,白胡椒粉3克,麻油20克,化猪油30克,食盐15克,味精5克,鸡蛋清10克,白酱油5克。
“Pingqiao tofu ” for the Huaian area of Jiangsu famous dishes. The use of fat-based tofu cooking ingredients, into a dish white, mellow soup, the entrance Mo Run, very delicious, deeply loved by people. So whether it is to entertain guests, or festive dinner, local people like to use this dish on the seats. Raw materials: fat tofu 250 grams, cooked chicken 肫 10 grams, cooked ham 10 grams, 25 grams of bamboo shoots, water, fungus 15 grams, 15 grams of parsley, shrimp 50 grams, ginger 5 grams, 50 grams of water, starch 10 grams of dry starch , Chicken soup 2000 grams (real consumption of 500 grams), rice wine 5 grams, 3 grams of white pepper, sesame oil 20 grams, 30 grams of lard, salt 15 grams, 5 grams of MSG, egg white 10 grams, white soy sauce 5 grams.